Shoptalk by Sturbridge Yankee Workshop

This slow cooker recipe is heated up with spice and offers a hearty meal for the whole family. Kick it up a notch with a handful of red chiles, and make it more creamy by topping with avocado or cheese.

What You’ll Need:

• 1 (10 ounce) can
  red enchilada sauce
• 1 (14.5 ounce) can
  petite diced tomatoes
• 1 (15 ounce) can kidney
  beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen or fresh corn
• 3 boneless and skinless chicken breasts
• 2 cups chicken
  broth or stock
• 1 tablespoon lime juice
• 2 tablespoons
  chili powder
• 1/2 teaspoon
  cayenne pepper
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 8 ounces cream cheese
• Parsley or cilantro
  for garnish

Directions:

1. In a large slow cooker, add the enchilada sauce, undrained tomatoes, kidney beans, black beans, corn and uncooked chicken breasts. Add in the chicken broth and all of the seasonings; mix well.
2. Cover and cook on high for 3-5 hours, low for 5-8 hours or until the chicken is cooked through and is easy to shred.
3. Remove the chicken from the crockpot and shred in another bowl using two forks. Meanwhile, add the cream cheese to the slow cooker and stir until well combined. Add the shredded chicken back in and stir until the chicken is combined.
4. Garnish as desired and serve hot.